Author Notes
Baba ghanoush meets Tabbouleh in this easy stuffed eggplant recipe. A flavorful vegetarian entree bursting with Mediterranean flavors. —Kelly Owens
Ingredients
-
2
Baby Eggplants
-
3/4 cup
Bulgur Wheat
-
1 3/4 cups
low sodium vegetable broth
-
1/2 teaspoon
cumin
-
3
cloves garlic
-
1
lemon
-
1/4 cup
hummus
-
2 teaspoons
olive oil
-
1/4 cup
pitted kalamata olives
-
1/2 cup
diced grape tomatoes
-
1/4 cup
chopped fresh parsley
-
1/4 cup
feta cheese, divided
Directions
-
Rinse each eggplant and cut in half lengthwise.
-
Lightly spray the inside of the slow cooker with oil.
-
Add Bulgar, cumin, and pressed garlic into the slow cooker, then cover with vegetable broth.
-
Nestle the eggplant halves open face down into the liquid. They may overlap slightly depending on the size of the slow cooker.
-
Cook on low for 6 hours until eggplant is tender. Remove eggplant from the slow cooker and fluff the bulgur wheat.
-
In a small glass bowl, mix hummus, 1/2 of lemon (juiced), and olive oil, stirring to combine.
-
Mix hummus mixture, chopped olives, tomatoes and parsley into the bulgur wheat, stirring to combine.
-
With a fork or knife, gently spread apart the inside of the eggplant to make room for the bulgur mixture.
-
Fill each eggplant with 1/4 of the mixture, top with feta and an extra squeeze of lemon before serving.
See what other Food52ers are saying.